4 layer Pumpkin caramel pecan cake

Recipe Rating:	4 Ratings4
Categories:	Cakes, Quick & Easy
Serves:	up to 16
Prep Time:	20 Min
Cook Time:	1 Hr 50 Min

Ingredients

1 bx	yellow cake mix
1 can(s)	15 0z pumpkin (divided)
1/2 c	milk
1/3 c	canola oil
4eggs	eggs
1-1/2 tsp	pumpkin pie spices divided
1 pkg	cream cheese softend
1 c	powdered sugar
1tub pkg	8 oz cool whip thawed
1/4 c	caramel ice cream topping
1/4 c	chopped pecans

Pinched by AshleyWarren88, and 816 more.

mary eckman

Lightly Salted

selden, NY (pop. 160,699)

nun4utoo

Member Since Sep 2012

mary's Notes:

I found this recipe 2yrs ago on Net and its the best ive ever had of a pumpkin cake I am very picky! and my family and friends LOVED IT! I even was paid to make a few of them for friends :-) let me know if anyone ventures into making 1 :-)

Directions

Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .

Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and cool completely .

Beat cream cheese in medium bowl with mixer until creamy ,add sugar , remaining pumpkin and spice ,mix well . Gently stir in cool whip , Cut each layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers being its made with creamcheese ENJOY !

Comments

1-12 of 29 comments

Showing OLDEST First
(Switch to Newest First)

Nancy Hootman hootkootoor

Sep 3, 2012

This might be a dumb question, but do you use 4 nine-inch pans, or two and split the layers after cooling?

mary eckman nun4utoo

Sep 3, 2012

oops im sorry my error on typing in 2 9inch pans sorry ;-)

Nancy Hootman hootkootoor

Sep 3, 2012

LOL. Thanks. I thought maybe adding pumpkin increased the amount of batter.....a lot! :-D

teresa purdham kricket

Sep 4, 2012

this sounds amzing going to make it for thanksgiving this year wish me luck worried about cutting the layers lol

robin marra Michigan_bird

Sep 4, 2012

Calling for cooler temps this weekend....looks like I will be baking a 4 layer Pumpkin caramel pecan cake!!!! Can't wait to try this!!!!

Carla Blake cgblake3

Sep 4, 2012

ooohhhh, this looks sooo good, gonna make soon

janet carey micah68tlb

Sep 4, 2012

I use a piece of thread to split cake layers horizontally. Wrap it around one end and tug to get it started, then I just pull on one side, back toward the other end. Then it's also easy to slide one of those plastic flexible cutting boards between the layers and lift the top off without breaking it.

I have this same cake recipe, only instead of the frosting, you make a topping of brown sugar, cinnamon, nuts and a bit of flour. Pour in half the cake batter into a 9X13 pan, sprinkle with half the topping, spoon the rest of the batter on next, then top with remaining topping. Bake and serve with Cool Whip.

I'm anxious to try your variation with the cream cheese, pumpkin, etc.... Sounds VERY good! Congratulations on your rating! Will rate it when I bake it. Blessings!

Grace Camp grace123

Sep 4, 2012

PUT UR LAYERS IN FRIDGE TO GET COLD AND IT WILL BE EASIER TO SLICE EACH LAYER. ALSO AN ELECTRIC KNIFE IS GREAT TO DP IT WITH AS WELL. THIS CAKE LOOKS GREAT. I PLAB TO MAKE IT AS WELL

suzanne frogge suzannefrogge

Sep 4, 2012

Oh i am so trying this for Thanksgiving.Thanks.

barbara kelley barbann1

Sep 5, 2012

will be making this cake real soon and it about time to start making my pumpkin bread for sale every body said it is wonderful. i make it for 5.25 a loaf.

mary eckman nun4utoo